BORDER FARM
We are going through the list of true SPRING / EARLY SUMMER cheeses that are un-ripened / not aged. They are sweet, salty, strong milk flavor, and taste so pure – this week we made
RICOTTA – (this time rolled in balls with pistachio/nutmeg and drizzled with maple syrup, YUM)
KEFIR CREAM CHEESE – fromage blanc style
FARMERS CHEESE
FETA
QUARK – this is super similar to Kefir Cream Cheese, but I found a recipe for Käsekuchen and want to challenge myself with – milking my goats, to making the cheese, to making the cheese cake! And it sounds delicious with another time traveler story.
HEALTH IS WORK
Our families crossed paths here and there in the 1970’s, lots of kids running free and creating their own adventures and troubles! I loved following their families story over the past 5 decades.
Doc (the father) was a Stanford educated doctor (MD) that raised his family traveling, home educating, and finding waves, focusing on health not medicine, and being outside most of the time. He was controversial, but he saw a way that was outside of the system he was trained in. The foundation for his beliefs in health are also shared by our family.
“Health is more than the mere absence of disease, it’s the presence of a superior state of well being, a pizzazz, a vitality that has to be worked for each and every day of your life.”
Doc Paskowitz emphasized that this vitality cannot be acquired through pills or doctors alone, but must be achieved through a holistic combination of diet, exercise, rest, recreation, and attitudes of mind.
EVENTS
We have a few more weeks of KID HAPPY HOUR and would love to have you join us. We have about 4 children that have now come more than 8 times each. They can tell you the names, parents, siblings, what each kid likes and doesn’t like, etc… I LOVE THIS! We have had so many wonderful people come over!
POTLUCKS start next week! We set a long table and start eating at 4pm. Fresh, local, and home prepared wonderful food!
TUESDAY NIGHT FARM MARKET – starts on the 16th at 5pm. TIP, PRO TIP – come at 4:30 and park in the hotel across from Lindley park, look through all of the farm booth offerings and then at 5pm you are allowed to start shopping. You avoid the bigger crowds this way.
MEATSMITHING EVENT
We just had our first MEATSMITHING EVENT of the year – it is true Farm Alchemy, turning animals into nourishing food and more.
We will be offering two more this year. If you are interested in learning – field harvesting, the art of skinning, salting pelts, processing food nose to tail, and doing it respectfully, we can teach you! It takes healthy well cared for animals and turns them into optimal food that is super affordable once you learn the art & skill of Meatsmithing.
Please contact us if interested, we have a list that we contact first.
PAWS & PEOPLE
TRAINING
THE HISTORY OF DOG FOOD – I have never dumbed down training skills, the understanding of a dogs behavior, or health information. I do believe everyone has the capacity to learn more and do more with their dogs.
Once you learn the HISTORY of dog food, you can’t unknow it!
Spend a few minutes reading the article, then take a look at what you are feeding. If your food is better and more fit as silage for cows, well then we should talk.
TIP – if you look at the ingredients in your dogs food, the top 10 ingredients, and find – 1 or ALL of the following – corn, wheat, soy, dried beet pulp, canola meal, brewers rice, rice, legumes – go to guaranteed analysis and cut that protein number by 2/3rds. That is what you dog is actually getting.
If dogs feel well they act well, and if they act well you can train to your hearts content! Feeling and acting well start with food first.
JULY Puppy/Adolescent Class – 11am (ALMOST FULL)
SEPTEMBER Adult Specialty Class – 11am
We are scheduling through summer right now. If you are interested in group classes, phone appointments – please consider registering in advance.
One-on-One Coaching in person for the summer is now FULL. Next available appointments looks to be September.
One-on-One PHONE COACHING is available during the week, mid day.
